Creamy Peanut Butter Pie

8 oz (227 g) chocolate cookies
4 Tbsp (57 g) butter, melted
4 oz (113 g) finely chopped chocolate or semi-sweet chocolate chips
1/4 c (31 g) chopped peanuts
1 c (237 ml) heavy cream
1 (8 oz or 227 g) package cream cheese, room temperature
1 c (237 ml) creamy peanut butter
1 c (156 g) confectioner's sugar
1 (14 oz or 397 g) can sweetened condensed milk
1 tsp vanilla
1 tsp lemon juice

Reduce the cookies to fine crumbs using your preferred method (use your hands, forks, a rolling pin, a cast iron pan or - easiest yet - a food processor). Add the butter and mix well. Press into the bottom and one inch up the sides of a 9" springform pan.

Melt the chocolate. While still hot, pour over the bottom of the crust and spread evenly with an offset spatula. Sprinkle over the chopped peanuts and place in the fridge to set.

Beat the heavy cream in a large, cold, clean bowl to stiff peaks. Place in the refrigerator until ready to use.

In a large bowl, combine the cream cheese and peanut butter. Beat on medium speed until light and fluffy, about 5 minutes. Reduce speed to low and gradually beat in the confectioner's sugar, scraping down the sides of the bowl when needed. With the mixer running, slowly add the sweetened condensed milk. Scrape down the sides of the bowl and add the vanilla extract and lemon juice. Increase speed to medium and beat until smooth and well-combined.

Using a rubber spatula, stir in 1/3 of the whipped cream to lighten the filling. Fold in the remaining whipped cream in two parts, then carefully pour into the springform pan. Refrigerate for at least three hours before serving.